Black Lentils, also known as beluga lentils, are hearty, nutritious, and, dare I say it, my favorite type of lentil! Not only are they beautiful to look at, they're easy to prepare and surprisingly versatile. Serve them as a side dish, add them to grain bowls, enjoy them cold on salads, and stir them into soups and chili – the options are endless! Cook up a batch of these seasoned black lentils on the stovetop or in the Instant Pot to enjoy throughout the week.
If you've never made black lentils before, this recipe is a must-try. They're just as quick and easy to prepare as other varieties of lentils and incredibly versatile. Plus, black lentils are a plant-based powerhouse, packing in some serious nutrition!
Use the recipe below for seasoned lentils that taste great on their own or added to salads and other dishes. You can also skip the aromatics and thyme, and use the same basic process and cook time to make a batch of plain black lentils.
To explore recipes using other types of lentils, check out my popular lentil chili, red lentil curry, and lentil cabbage soup next.
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What are black lentils?
Black lentils, also known as Beluga lentils, are small, black, and shiny lentils that resemble caviar, hence their nickname. They are a type of legume that is highly nutritious and versatile in cooking.
Black lentils have a mild flavor and a firm texture that holds up well during cooking, which makes them great for salads, soups, stews, and side dishes.
Characteristics
- Size: Very small and round.
- Color: Deep black and shiny. The color can vary once cooked due to other ingredients used and how changes in pH affect anthocyanin. Typically they are a very dark brown.
- Texture: Firmer than other varieties of lentils when cooked and retain their shape.
- Flavor: Mild, earthy, and slightly nutty.
Nutritional Benefits
- Protein-rich: High in plant-based protein, making them a great choice for vegetarians and vegans.
- High in Fiber: One serving of cooked black lentils contains approximately 11 grams of fiber.
- Rich in Iron and Folate: Essential nutrients that help red blood cells function properly (source).
- Antioxidants: Their dark color indicates a high level of anthocyanins, which are antioxidants in the flavonoid family.
What You'll Need
- Black Lentils: I usually buy them at Whole Foods, but recently when both of our local stores were out, I ordered these black lentils online.
- Lemon: A strip of lemon peel adds a subtle citrus aroma and flavor as the lentils cook, while lemon juice added at the end brightens and balances the dish.
- Onion and Garlic: Chopped onion and minced garlic add a savory depth of flavor to the lentils as they cook.
- Thyme: Adds an earthiness that pairs well with the onion and garlic and enhances the other flavors in the dish.
- Liquids: Both vegetable broth and water are used for cooking the lentils. Feel free to use low-sodium broth, if preferred. Or skip the broth, and cook the lentils in water, increasing the salt, to taste.
- Bay Leaf: Enhances the flavor during cooking, but you can leave it out if you'd like.
See the recipe card below for amounts and step-by-step instructions.
How to Cook Black Lentils
On the Stovetop
Step 1: Sauté onion, garlic, and thyme. Heat a large pot over medium heat. You can add oil if you'd like or skip it. Sauté the onion for about 5 minutes, and then add the garlic and thyme. Cook for another minute, stirring frequently. If you are not using oil, free to add a splash of water or broth for sautéing, if needed.
Step 2: Add the remaining ingredients. Add the black lentils, lemon peel, broth, water, bay leaf (if using), and salt to the pot. Bring to a boil, cover, and then reduce to a simmer. Cook until the lentils are tender, about 20 minutes.
Step 3: Taste and season. When the lentils are done, carefully remove the lemon peel and bay leaf. Drain the excess liquid if desired, then add lemon juice, salt, and pepper to taste.
Instant Pot Method (Pressure Cooker)
Add all of the ingredients to the Instant Pot and give them a good stir. Lock on the lid, and set the vent knob to sealing. Cook for 10 minutes at high pressure, and then quick release the remaining pressure.
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Carefully remove the lid and check the lentils for doneness. If you'd like them a little softer, re-secure the lid and let them sit in the Instant Pot for another 3-5 minutes.
Remove the lemon peel and bay leaf, and season with lemon juice, salt, and pepper.
Hint :
Note that different ingredients can have an effect on the color of anthocyanin. In this case, the acidity in the lemon peel and juice causes the lentils to have a reddish brown hue compared to lentils cooked in plain water, as shown in the photo above.
Serving Suggestions
These black lentils are delicious warm or cold and make a great side dish, main course, or appetizer.
- They're the star in this black lentil salad and this ginger sesame black lentil bowl, but they also make a great addition to this vegan kale salad, bok choy salad, or roasted broccoli bowl in place of the chickpeas.
- Swap the beans for black lentils in my vegan taco bowls or make them the main filling in your favorite tacos, burritos, or enchiladas.
- They're perfect for stirring into soups, stews, and chili. We love them in this curry black lentil soup, but they're also a great alternative to the beans in this vegetable soup with miso, potato stew, and vegan chili.
- For a tasty snack, serve them with whole wheat crackers and air fryer tortilla chips for scooping.
- Spread some on toasted bread, such as crostini, and top with crumbled vegan feta or vegan queso fresco for a delicious appetizer.
How to Store Cooked Lentils
These lentils are perfect for meal prep. Make up a batch in advance and store in an airtight container in the refrigerator for up to 5 days.
Two cups of dried black lentils make about 4 to 5 cups cooked, depending on how much liquid they absorb during cooking. For smaller households, you may want to freeze some for future meals.
Since black lentils are fairly quick and easy to cook, and because there are only two of us in our house, I often cook just 1 cup dried lentils at a time.
To freeze leftover cooked lentils, place them in airtight containers or freezer bags, and store them in the freezer for up to 2 months. Be sure to thaw in the refrigerator overnight before using.
FAQs
No, like other types of lentils, black lentils do not need to be soaked before cooking.
Yes, they are one in the same. Black lentils are called "beluga" lentils because their small, round shape and shiny black appearance resemble beluga caviar.
Black lentils get their color from anthocyanin, which is a group of antioxidants in the flavonoid family. Anthocyanin is also found in other dark foods like black rice, black beans, blueberries, tart cherries, red cabbage, and more. It is believed to reduce inflammation, lower the risk of heart disease, improve brain function, and protect against certain types of cancers (source).
Black lentils are widely considered the most nutritious type of lentils because they contain higher levels of protein, fiber, iron, and folate compared to other varieties, in addition to the anthocyanin content.
Helpful Tips
- Rinse the Lentils: Be sure to rinse and pick through the lentils to remove any dust, dirt, or debris. Drain them well after rinsing.
- Check the Texture: Keep in mind that black lentils naturally stay firmer than other varieties when cooked. If you prefer them softer, extend the cooking time by a few minutes, checking regularly to avoid overcooking, which will cause them to lose their shape and become mushy.
- Cool Completely: If you’re making these for meal prep, allow the lentils to cool completely before storing. This prevents condensation, which can affect their texture and flavor.
More Black Lentil Recipes
I hope you enjoy these simple and healthy black lentils. Let us know your favorite ways to serve them in the comments below!
Recipe
Simple Black Lentils (Stovetop or Instant Pot)
Equipment
- pasta/soup pot - or Instant Pot
Ingredients
- 2 cups dried black lentils
- 1 small lemon
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- ¼ cup water
- 1 bay leaf, optional
- salt and pepper
Instructions
Stovetop Method:
- Rinse and drain the lentils. Also cut a strip of lemon peel (about 1x3 inches), and set aside. Preheat a large pot over medium heat.
- Add a teaspoon of oil, if desired. Otherwise, dry saute the onion for about 5 minutes or until softened. Add a splash of water or broth if needed. Add the garlic and thyme. Stirring frequently, cook for 1 minute.
- Add the drained black lentils to the pot, along with the lemon peel, broth, water, bay leaf, and ¼ teaspoon salt. Bring to a boil, then cover, reduce heat to low to maintain a simmer, and cook for about 20 minutes or until the lentils are tender. Keep in mind that black lentils are firmer when cooked than other types of lentils.
- Remove the lemon peel and bay leaf. Drain excess liquid if desired, then taste and season with lemon juice, salt and pepper. Black lentils may be served hot or cold. Allow to cool completely before storing.
Instant Pot Method:
- Combine all ingredients in the Instant Pot, and stir well. Lock on the lid, and set the vent knob to sealing. Cook at high pressure for 10 minutes, then quick release (manual release) the remaining pressure. Carefully remove the lid, and check the texture of the lentils. If you prefer them softer, re-secure the lid and let sit for 3 to 5 minutes.
- Remove the lemon peel and bay leaf, and drain excess liquid if desired. Taste and season with lemon juice, salt and pepper.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Kim V
I had some black lentils in the cupboard, so I jumped at making this recipe. They came out great. I'm looking forward to eating them with mashed potatoes tonight.